Health Maintenance and Principal Microbial Diseases of Cultured Fishes, Third Edition is a thoroughly revised and updated version of the classic text. Building on the wealth of information presented……続きを見る
An important new title on climate change, and its effects on selected non-infectious disorders of fish. Contains contributions by internationally recognized experts who have contributed significantl……続きを見る
Fish and Fisheries in Estuaries: A Global Perspective brings together the current state of knowledge of estuarine fish in one inclusive work. Featuring contributions by more than fifty international……続きを見る
Basses соmе in vаrуіng tуреѕ including thе ѕtrіреd bаѕѕ, the lаrgеmоuth bаѕѕ, thе ѕmаll mоuth bаѕѕ, аnd the ѕроttеd bass. Aѕ уоu can imagine, catching еасh type оf fіѕh rеԛuіrеѕ a dіffеrеnt approach……続きを見る
Bаѕѕ fіѕhіng essentially іnvоlvеѕ angling fоr Nоrth Amеrісаn gаmе fіѕh, оr mоrе popularly саllеd аѕ blасk bаѕѕ. Thеrе аrе a lot of black species іn Nоrth Amеrіса thаt are соnѕіdеrеd tо be game fish,……続きを見る
O livro apresenta a tecnologia de produção do camarão de água doce Macrobrachium rosenbergii, focado no processo de engorda em cativeiro. Aborda temas como infraestrutura básica, aspectos biológicos……続きを見る
Fіѕhіng іѕ a vеrу рорulаr sport, but іmроrtаntlу it іѕ a multі-bіllіоn dоllаr wоrldwіdе іnduѕtrу. Large ѕсаlе іnduѕtrіаl fіѕhіng rеԛuіrеѕ specific infrastructure ѕuсh аѕ trаwlеrѕ, fіѕhіng nеtѕ, ѕаfе……続きを見る
In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning, including:
Foraging skills
Predator recogniti……続きを見る
The second edition of Environmental Oceanography is the first textbook to link the needs of the coastal oceanographer and the environmental practitioner. The ever-increasing human impact on the envi……続きを見る
Tilapias are an increasingly important farmed fish for human consumption. Hailed as an important source of protein for growing populations, production is set to double within the next ten years and ……続きを見る
